Allrecipes home
bookmark
 

Chocolate Almond Bark

SUBMITTED BY: BUCHKO      PHOTO BY: FOXFIRE2

"Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!"
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup chopped almonds
  • 2 cups milk chocolate chips
  • 1 tablespoon shortening

DIRECTIONS

  1. Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
  2. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
ADVERTISEMENT
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by PATSY_93308
this recipe is not complete. what to do with the other 1/4 cup almonds?

16 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by DREGINEK
Good stuff and an EASY holiday treat (compared to the several batches of cookies one will normally make for the season). I used whole almonds instead of chopped and made one batch with chocolate chips, the other with white chocolate. Although it may appear obvious, the instructions for this recipe forgot to include the final step: pouring the chocolate and almond mix over the wax paper, allowing to cool and breaking it into pieces. An important step since this bark recipe cannot remain in the pot...without wrecking the bark or your pot.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by MAGGIE MCGUIRE
If you need a QUICK chocolate fix. This recipe is for you. I definately love it and I'm an admitted chocoholic! I used whole almonds sporadically throughout, but I also used coarsely chopped whole almonds for a real nutty texture. Bittersweet chocolate baking bars were good in this recipe, too. Thanks for sharing, Nancy.

10 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Tell us about the products you choose when shopping.  TAKE THE SURVEY

NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 130

  • Total Fat: 8.4g
  • Cholesterol: 5mg
  • Sodium: < 1mg
  • Total Carbs: 14.2g
  •     Dietary Fiber: 0.4g
  • Protein: 0.6g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?